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Parmesan Chive Smashed Potatoes

Photo: Quentin Bacon

  • 1 pound mixed small Yukon Gold and red new potatoes, scrubbed
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons good olive oil
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons minced fresh chives
  • Fleur de sel or sea salt

Preheat the oven to 400 degrees.

Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it’s about ½ inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and ¾ teaspoon pepper. 

Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot. 

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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